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Scotch Gruel
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
40Calories
1 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories40 kcal
Protein1.4 g
Carbohydrates6.8 g
Fiber1 g
Sugars0.2 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium24 mg
Potassium47 mg
Calcium26 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus44 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.4 mcg
Choline4.2 mg
Caffeine0 mg
Water756 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 12. The excerpt below is the record exactly as published.
Scotch Gruel. — Rub 2oz. of oatmeal quite smooth in a little cold water, working with the back of a spoon against the side of the basin. Pour off the milky fluid into a saucepan as the coarse parts subside until you have about lj pints in all
Cook this with the app: pantry check, scaling, and the assistant.